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相关概念视频

Amino acids03:42

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Amino acids are the monomers that comprise proteins. Each amino acid has the same fundamental structure, which consists of a central carbon atom, or the alpha (α) carbon, bonded to an amino group (NH2), a carboxyl group (COOH), and to a hydrogen atom. Every amino acid also has another atom or group of atoms bonded to the central atom known as the R group. There are 20 common amino acids present in proteins, each with a different R group. Variation in the amino acid sequence is responsible for...
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Microorganisms rely on proteins as an essential carbon and energy source, particularly in environments with limited polysaccharides or lipids. However, proteins are too large to cross the plasma membrane unaided, necessitating enzymatic degradation. Microbes secrete extracellular proteases and peptidases that hydrolyze proteins into peptides, which can then be transported across the membrane. Once inside the cell, intracellular proteases degrade these peptides into free amino acids, which...
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Amino acid biosynthesis is essential for cell growth, protein synthesis, and metabolic regulation. Cells generate essential and non-essential amino acids from metabolic intermediates to sustain vital biological functions. These intermediates originate from key metabolic pathways: glycolysis, the tricarboxylic acid (TCA) cycle, and the pentose phosphate pathway. Important precursors include α-ketoglutarate, pyruvate, oxaloacetate, phosphoenolpyruvate, and erythrose-4-phosphate, which...
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In High-Performance Liquid Chromatography (HPLC), the elution process is critical to the separation of analytes and the quality of chromatographic results. Elution describes how compounds move through the column and separate based on their interactions with the mobile and stationary phases. This process determines the resolution, peak shape, and retention times in the chromatogram, which are essential for identifying and quantifying components in complex mixtures. Understanding the elution...
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Sulfation and α-amino acid conjugation are two critical biotransformation reactions in drug metabolism. Sulfation, a phase II biotransformation reaction, involves adding a polar sulfate group to a drug, enhancing its water solubility and promoting excretion. This process can either co-occur with or occur independently of glucuronidation. Nonmicrosomal sulfotransferase enzymes catalyze the process. The reaction involves 3'-phosphoadenosine-5'-phosphosulfate or PAPS coenzyme...
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豆类基因型氨基酸选择和加工方法对 brojler 的表现的影响.

S C Wells1, K B Nelson1, M F Costa1

  • 1Center of Excellence for Poultry Science, Division of Agriculture, University of Arkansas System, Fayetteville, AR 72701, United States.

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概括

改进的大豆粉 (SBM) 特性增强肉的营养. 即使使用较少的SBM,养增强大豆粉的肉由于关键氨基酸的消化能力增加,表现相似.

关键词:
氨基酸是氨基酸中的一种.乳房肌肉病变 乳房肌肉病变 乳房肌肉病变肉的表现 肉的表现可消化性 可消化性基因型 基因型 基因型处理 处理 处理豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆

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科学领域:

  • 动物科学动物科学
  • 禽类的营养 养
  • 料科学 料科学

背景情况:

  • 大豆粉 (SBM) 是 brojiler饮食中的主要蛋白质来源.
  • 优化SBM成分对于肉生长和料效率至关重要.
  • 新型大豆加工方法和遗传选择提供了潜在的改进.

研究的目的:

  • 为了评估大豆粉对Cobb 500雄性肉的表现有改进特征的影响.
  • 为了比较传统的溶剂提取 (ConvSE),传统的挤出/驱逐 (ConvEE) 和实验性的挤出/驱逐 (ExpEE) 的SBM来源.
  • 评估不同SBM来源中氨基酸的消化性.

主要方法:

  • 两项实验是对科布500只雄性肉进行的.
  • 实验1: 540只肉 (0-45天) 接受了ConvSE,ConvEE或ExpEE饮食.
  • 实验2:为240只肉 (0-13天) 提供ConvEE或ExpEE饮食,以评估直接替代和氨基酸消化能力.

主要成果:

  • 在实验1中,在ConvSE,ConvEE和ExpEE饮食之间没有观察到45天肉表现或产量的显著差异.
  • 在实验2中,与ConvEE相比,ExpEE饮食显示了更高的可消化的Lys,Thr,Ser,Val,Ile,Leu,Arg,Trp,Phe和Tyr.
  • 养ExpEE饮食 (低SBM含量) 的肉表现与养高SBM含量饮食的肉相似.

结论:

  • 来自大豆选择增加氨基酸成分 (ExpEE) 的大豆粉提供了更好的氨基酸消化能力.
  • 在肉的饮食中可以有效地利用ExpEE大豆粉,可能在不影响性能的情况下降低含量水平.
  • 增强的SBM特征有助于提高 brojler营养和料利用效率.